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Crock-Pot Cocktail Meatballs
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Description
Here’s my take on a classic cocktail party snack. Sweet, tangy, with a bit of a kick! Perfect for New Year’s Eve.
Ingredients
- 14 ounces, weight Jellied Cranberry Sauce
- 12 ounces, weight Chili Sauce
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Fresh Lemon Juice
- 2-½ pounds Fully Cooked Meatballs
Preparation
In a saucepan, mix together cranberry sauce, chili sauce, Dijon mustard, brown sugar, and lemon juice. Mix to combine and allow to simmer, stirring frequently, for about 5 to 10 minutes to allow cranberry sauce to break down.
Place meatballs in a Crock-Pot and pour the sauce over. Mix well to combine. Set Crock-Pot to low, cover and allow to cook for 2 hours before serving. If using frozen meatballs, allow them to cook for 3 hours before serving.
Keep Crock-Pot plugged in throughout your party and serve the meatballs from the Crock-Pot.
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